Barbecued chicken

With a warm green bean & tomato salad

Barbecued chicken

Barbecued chicken

Serves Serves 4
Time Cooks In45 minutes plus marinating
DifficultySuper easy
Nutrition per serving Plus
  • Calories 301 15%
  • Fat 17g 24%
  • Saturates 2.8g 14%
  • Sugars 5.2g 6%
  • Salt 1.3g 22%
  • Protein 31.3g 63%
  • Carbs 6.3g 2%
  • Fibre 3.2g -
Of an adult's reference intake
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  • 2 sprigs fresh rosemary
  • 1 lemon
  • olive oil
  • 4 skinless free-range chicken breasts
  • 1 teaspoon wholegrain mustard
  • extra virgin olive oil
  • 24 ripe cherry tomatoes , on the vine
  • 400 g green beans
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  1. Preheat the oven to 100ºC/200°F/gas ¼.
  2. Pick the rosemary leaves into a pestle and mortar, add a pinch of sea salt and bash well. Finely grate in the lemon zest and squeeze in half the juice, then muddle in 2 tablespoons of olive oil.
  3. Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book. Flatten slightly with the heel of your hand.
  4. Pour the rosemary marinade over the chicken and leave to marinate for a few minutes.
  5. Meanwhile, make the dressing by mixing the mustard with the remaining lemon juice and twice as much extra virgin olive oil.
  6. Place the tomatoes onto a tray, season and roast for 20 minutes.
  7. Trim the beans, then cook in a pan of boiling salted water for 5 minutes. Drain and toss them in the mustard dressing, then add the roasted tomatoes.
  8. Preheat a griddle pan or barbecue.
  9. Grill the chicken breasts for 5 minutes, or until golden and cooked through, turning regularly, then serve with the warm beans and tomatoes.